Seriously, all you have to do is throw things down the chute, and a delicious salad is made, lickety split!

One small head of cabbage – chopped or shredded
Spring onion – 1, chopped
Apple – 1 small with skin grated – Honeycrisp, Braeburn, or Goldrush are good because they’re crisp, tart and crunchy
Italian Parsley – fresh – a heaping great handful
Dill – a medium-sized handful
Cilantro – a few sprigs
The juice of half a lemonDress It Up Dressing Apple Cider Vinaigrette
(four tablespoons)

Grate or slice the cabbage, or better yet, put it through the food processor on the thinnest possible setting. Put in a large bowl.

Grate the apple and cover with the lemon juice to prevent it from getting brown. Slice all the herbs either with a knife or a kitchen scissors until they are fine.

Add all the ingredients to the cabbage. I go a little heavier on the dressing with this one, first of all because it feeds an army, and also because there is so much surface area to all that cabbage. Make it a few hours in advance if you want it to get marinated and juicy.

*For some yummy additions: toss in poppy seeds, cumin seed, black sesame seeds, feta cheese, or avocado, but just one or two, not all of them together!